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Keto Beef and Mushroom Casserole

Emily Carter
A rich, comforting vegan casserole loaded with mushrooms, plant-based ground beef, garlic, herbs, and dairy-free cheese—all keto-friendly and sass-approved.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 305 kcal

Ingredients
  

  • 1½ cups vegan ground beef substitute
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 2½ cups sliced mushrooms cremini or button
  • ½ teaspoon dried thyme
  • ½ teaspoon rosemary
  • Salt and pepper to taste
  • ¾ cup vegan shredded cheese
  • 1 tablespoon nutritional yeast optional, for a cheesy kick
  • Fresh parsley for garnish

Instructions
 

  • Preheat oven to 375°F. Feel free to light a scented candle and pretend you're on a cooking show.
  • Heat olive oil in skillet, sauté onions until soft—about 3 minutes.
  • Add garlic and cook 30 seconds, then toss in mushrooms and cook until they release their sass (and moisture).
  • Stir in vegan beef, thyme, rosemary, salt, and pepper. Let it mingle and brown for 5 minutes.
  • Sprinkle in nutritional yeast if using, then stir everything like you mean it.
  • Transfer the mixture to a greased casserole dish. Top with vegan cheese.
  • Bake uncovered for 25 minutes, or until bubbly and golden like your mood on payday.
  • Let it sit for 5 minutes unless you enjoy burning your mouth with molten faux cheese.
  • Garnish with parsley and serve it hot. Or cold. Or straight from the dish. No shame.
  • Accept compliments like it’s your job.

Notes

🔍 Nutritional Values (Per Serving)

  • Calories: 305
  • Total Fat: 20g
  • Saturated Fat: 4g
  • Carbohydrates: 9g
  • Fiber: 3g
  • Protein: 21g

💊 Vitamins & Minerals (Per Serving)

  • Iron: 18%
  • Vitamin D: 25%
  • Calcium: 20%
  • Vitamin B6: 15%
  • Magnesium: 10%

💡 Flavor Tips

  • Add a splash of coconut cream if you want it ultra-creamy (you fancy, huh?).
  • Sprinkle crushed red pepper for spice that says, “I mean business.”
  • Don’t skip the herbs—they’re the difference between “meh” and “damn.”
  • Serve with a side of cauliflower rice or leafy greens if you’re pretending to be wholesome.
  • Leftovers? Store it like treasure and reheat for lunch drama tomorrow.